Cauliflower Pizza Crust Recipe

Quick question; if you had to pick between eating cauliflower and pizza, what would it be? Have you ever thought that you might not have to choose between the two? That’s right, you can get your veggies and live a little at the same time! And for all of you out there that are steering clear of wheat, this is right up your alley.

But before we get into the good stuff, let’s get one thing straight. This is not pizza. I know what you’re thinking, “But you just said it was pizza.” Okay, I lied a little. While super yummy and a great platform for pizza toppings, this is not a real pizza crust. Let’s tell it like it is, it’s cauliflower. So if you’re looking for a crust that is just like a traditional wheat crust without the wheat, this is not the recipe for you. If you’re looking for something incredibly delicious and gluten-free, read on! If this is your first cauliflower crust encounter, try these trusty tips.

Blend the Cauliflower Well

When you throw your albino brain veggie into the blender, make sure you chop it up finely. The more you chop it, the better the texture of your crust. Not only that, but it will ensure that you are able to carry out the next hint with ease.

Squeeze the Tar Out of that Cauliflower

After you have cooked and softened up your cauliflower bits, be sure to squeeze, squeeze, squeeze! If you need help, ask for it. Make sure you’re wringing the cauliflower until you can produce no more water. Trust me, you’ll be glad you did.

Be Careful with the Crust

Even after this crust bakes, it will not hold its form when very hot. Because it has a bit of dairy fat in it, this crust will melt, even after fully cooked, when it becomes hot. So don’t be tempted to throw your partially baked crust straight on the oven rack after you have adorned it with delicious toppings. It will melt through the rack and straight onto the bottom of your oven. Don’t ask me how I know this, I don’t want to talk about it. This also means, that you need to allow the crust to cool a bit before removing it from the sheet pan it was baked on. Don’t worry, after it has sufficiently cooled, this crust holds its form very well. So you can still pick up a slice and devour it Ninja Turtles style.

There you have it! An (almost) pizza crust you can be proud of! It’s wheat-free, more nutritious than a traditional pizza crust, and darn tasty. Even if you’re an avid wheat eater, give this recipe a try. You’ll be glad you did.

Cauliflower Pizza Crust Recipe

2014-04-17 02:26:55

Serves 4

Deliciously nutritious cauliflower pizza crust recipe. You will never go back to regular pizza crust again.

1 small to medium head cauliflower, core removed and cut into 2-inch chunks

1/2 cup chicken or veggie broth

1/2 cup shredded Parmesan

3 ounces herbed soft goat cheese

1 large egg

salt to taste

Instructions

Get Ready: Preheat the oven to 400ºF. Line a baking sheet with parchment paper and lightly grease with vegetable oil. Please do not substitute or skip the parchment paper, it is very important to prevent your crust from sticking and becoming an epic cauliflower fail.

Blend the Cauliflower: Place the cauliflower chunks in a large food processor. Pulse until the cauliflower is broken up into smaller pieces, then let the processor run until the cauliflower becomes finely ground and it begins to resemble rice.

Cook the Cauliflower a Bit: Place the finely ground cauliflower in a large skillet over medium-high heat. Pour in the broth and a generous amount of salt. Cook the cauliflower, stirring often, until it begins to soften and steam, about 7 minutes. Set aside and allow to cool until the cauliflower is no longer too hot to touch.

Wring and Mix the Cauliflower: Place the cooked cauliflower in the middle of a clean kitchen towel, then wrap and squeeze until you get as much moisture out of it as humanly possible. Transfer your nicely squeezed cauliflower to a large bowl along with the Parmesan, goat cheese, and egg. Stir until very well mixed. It is important to have a uniformly mixed dough for the best crust possible.

Bake It: Place your cauliflower dough onto the parchment-lined baking sheet and pat out until the dough is about 1/3-inch thick. Make the crust thicker along the edges to simulate a real pizza crust. Bake until browned and lightly crispy, about 40 minutes.

Top It, Bake It Again, & Eat It: Increase the oven heat to 450ºF. Top the crust with your toppings of choice, while leaving it on the parchment-lined baking sheet. Return the pizza to the oven and bake until you achieve your desired doneness.

Since I was a little girl, I've been all about food. As a 7 year old, my first half-baked attempt at chocolate cake was comprised of scrambled eggs and chocolate milk powder microwaved, then topped off with Red Hots. I've come a long way since then. I've been lucky enough to get to work in restaurants for 10 years and graduate from one of the best culinary schools in the country. At the moment I'm enjoying working with a killer food photographer while doing freelance food styling and writing. I'm always excited thinking about what my next culinary adventure will bring. Who knows, maybe I'll revisit that chocolate cake with Red Hots.